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    You are in: Home / Recipes / Summer Vegetable Succotash Recipe
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    Summer Vegetable Succotash

    1/1 Photo of Summer Vegetable Succotash

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    Bev's Note:

    From Gourmet Magazine

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    Units: US | Metric

    • 1 lb small yellow-fleshed potato (such as Yukon Gold)
    • 1 tablespoon vegetable oil (preferably corn oil)
    • 1/4 cup unsalted butter
    • 2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
    • 8 ounces baby pattypan squash, trimmed and quartered
    • 8 ounces frozen shelled edamame or 8 ounces baby lima beans, cooked according to package directions and cooled
    • 1/4 cup finely chopped red onion
    • 1/4 cup finely chopped fresh chives


    1. 1
      Cover potatoes with cold salted water by 1 inch in a large saucepan.
    2. 2
      Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
    3. 3
      Drain and cool, then cut into bite-size pieces.
    4. 4
      Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.
    5. 5
      Transfer to a serving bowl.
    6. 6
      Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
    7. 7
      Stir in beans and sauté, stirring, until heated through.
    8. 8
      Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

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    Ratings & Reviews:

    • on September 13, 2010

      I REALLY enjoyed this dish. I had never had succotash before and I decided to make it for my labor day bbq. My guests were afraid of it, but those few who tried it loved it. I ate it for 3 days afterwards. I didn't have any pattypan so I used kousa squash that I had gotten from my CSA that week. I used frozen edamame in place of the lima beans (which I didn't pre-cook) and some garlic chives from my herb garden. I would definately make this again. Would go nicely with grilled chicken, I think.

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    • on August 14, 2007


      My BF and I both love succotash, so I picked this recipe to make. We used 3 ears of farmer's market corn and it seemed particularly sweet this year, and I thought they were selling pattypan squash, but it turned out to be something called scallop squash, so I used that instead. I just cut it into smaller pieces:D Instead of lima beans I used edamame beans (we both love them). The quarter cup of red onions was not so much that my BF objected to their being raw. I also liked the idea of adding browned potatoes. Instead of a cast-iron skillet I used a non-stick skillet and they still browned up nicely. If I used cast-iron they may have crusted better. Other than that, I added less butter. Great recipe, sort of like a gourmet, updated succotash! Thanks Bev!

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    • on June 19, 2007


      Yummy. Loved this and will make again. I used edamame (I'm not allowed to make lima beans for the family. I like them. They don't.) And I had trouble getting patty pan squash, so used zucchini and subbed scallions for part of the chives as I was short on chives. But the combination of fresh corn, fried potatoes, squash and beans with onions was just great. Will definitely make again. Thanks! Oh, updated to add that I also cut down on the butter. After frying the taters I only added 1 tbsp butter to the pan for cooking the corn and squash. It was still very good.

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    Read All Reviews (4)


    Nutritional Facts for Summer Vegetable Succotash

    Serving Size: 1 (220 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 255.3
    Calories from Fat 119
    Total Fat 13.2 g
    Saturated Fat 5.5 g
    Cholesterol 20.3 mg
    Sodium 19.9 mg
    Total Carbohydrate 29.2 g
    Dietary Fiber 5.2 g
    Sugars 3.4 g
    Protein 8.7 g

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